UDC 613:17.023.31/.32 ISSN 2786-8974 (Online) DOI: https://doi.org/10.31548/humanhealth Electronic scientific journal «Здоров’я людини і нації» / «Human and nation’s health». Year of foundation 2023. Founder and Publisher: National University of Life and Environmental Scienсes of Ukraine. Published 4 times a year Publication languages: Ukrainian, English. State Registration: Media identifier R40-02286. Decision of the National Council of Television and Radio Broadcasting of Ukraine No.1796, Minutes No.31, dated 21.12.2023 р. Field of study: health; manufacturing and technology; education Specialties: 017 – Physical education and sport 181 – Food Technology 229 – Public health Editor-in-Chief: Bal-Prylypko Larysa Vatslavivna. The editorial office of the journal: (044)-527-82-28. The editorial board of the scientific journal includes scientists from Ukraine, Slovakia, Romania, and Poland. Full lineup information is available in the Editorial Board section. All materials are distributed under the terms of the International Public Licens Creative Commons Attribution 4.0 International Public License, allowing others to distribute the article with acknowledgment of authorship and first publication in this journal.
National University of Life and Environmental Scienсes of Ukraine
All materials are distributed under the terms of the Creative Commons Attribution 4.0 International Public License, which allows others to extend the article with acknowledgment of authorship and first publication in this journal.
INFLUENCE OF PRESSING PARAMETERS ON THE OXIDATIVE STABILITY OF FLAXSEED OIL
##section.section##: Food technologies Keywords: flax seeds, linseed oil, hydraulic presses, screw presses, cold pressing, quality, oxidation . Linseed oil is a valuable source of polyunsaturated fatty acids, but its high sensitivity to oxidation makes the stability of the product critically dependent on the technological parameters of pressing. Commercial producers are forced to balance between increasing the yield of oil and preserving its biological value, which necessitates the need for systematic analysis of the influence of temperature, pressure, and type of presses on the quality of the finished product. To summarize scientific data on the influence of mechanical pressing parameters on the oxidative stability of linseed oil and to determine the optimal technological conditions that allow minimizing the degradation of polyunsaturated fatty acids. Analytical, comparative, and structural-logical methods were used. A systematic review of research results on mechanical pressing, cold pressing, and hydraulic technologies was conducted. Special attention was paid to the dependence of peroxide value, acid value, and the rate of primary oxidation initiation on technological modes. It is generalized that increasing the pressing temperature above 40–50 °C significantly accelerates the primary oxidative processes, initiating the destruction of alpha-linolenic acid. It was established that screw presses provide a higher oil yield, but are accompanied by more intense local heating and, accordingly, a decrease in product stability. In contrast, hydraulic pressing allows maintaining a low temperature throughout the process, which contributes to better preservation of polyunsaturated fatty acids, although the oil yield is lower. The design features of the presses were analyzed and the technological parameters that most affect the initial oxidation were established: pressing duration, specific pressure and feed rate of raw materials. Recommendations were formed for manufacturers to optimize technological modes to obtain linseed oil with high oxidative stability. The results can be used in the production of cold-pressed oils, when modernizing pressing equipment and when developing technologies with increased preservation of bioactive components.
flax seeds, linseed oil, hydraulic presses, screw presses, cold pressing, quality, oxidation
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THEORETICAL ASPECTS OF THE ENERGY COMPONENT OF ULTRASONIC EMULSION DISPERSION
##section.section##: Food technologies Keywords: dispersion, ultrasonic cavitation, stability, parameters, energy, intensity Modern trends in the food industry are evolving in response to the population's growing pursuit of a healthy lifestyle. This creates a prerequisite for research aimed at developing resource-saving technologies that enable the elimination of technological additives by effectively unlocking the functional and technological properties of raw materials. Improving emulsion dispersion processes using physical impact methods is currently of great relevance. The aim of this work is the theoretical substantiation of the energy efficiency of using resonant modes of ultrasonic cavitation to obtain stable, finely dispersed emulsions. A comparative analysis of dispersed phase fragmentation methods was conducted, highlighting acoustic and hydrodynamic impacts. Theoretical modelling methods were applied in the study. Unlike classical approaches, the methodology takes into account the viscosity of the dispersion medium and considers intensity as an integral characteristic of the process. The energy of disruption during emulsion dispersion was determined based on both discrete and continuous models. It was revealed that the ultrasonic impact on the treated medium depends not only on the equipment parameters that determine the energy, but also on the medium's viscosity, the bubble diameter (varying from minimum to maximum values), and associated phenomena such as shock waves, microstreaming, and acoustic turbulence. It was established that the dispersion process is effectively realized in an extended frequency range of 10–40 kHz, refining known data (20 – 40 kHz). The influence of emulsion viscosity on the system's energy balance is theoretically substantiated, representing a novel scientific contribution. It was determined that the intensity of the ultrasonic field is a key parameter defining the rate of energy transformation within the cavitating volume. It is demonstrated that the application of resonant dispersion modes facilitates the formation of fat globule clusters of minimal size. This ensures the thermodynamic stability of the system without the use of additional stabilizers.
dispersion, ultrasonic cavitation, stability, parameters, energy, intensity
CHIA, QUINOA, AND FLAX SEEDS AS FUNCTIONAL INGREDIENTS IN CURD-BASED SPREADS
##section.section##: Food technologies Keywords: functional foods, seeds, chia, quinoa, flax, curd-based spread, chemical composition, biological value In recent years, Ukraine has experienced a steady increase in demand for preventive and health-promoting foods, whose functional effects are aimed at preventing the development of common chronic diseases. To impart health-enhancing, therapeutic, or prophylactic properties to food products, their formulations include raw materials enriched with biologically active compounds–such as vitamins, minerals, polyunsaturated fatty acids, antioxidants, amino acids, dietary fibers, and probiotic cultures. Milk and dairy products hold leading positions in the functional food segment and demonstrate the most dynamic development due to their high content of biologically active substances capable of improving health and supporting physiological functions. The trends in the dairy industry over recent years have been analyzed, including the impact of the war on overall milk and dairy production, the dynamics of product assortment changes, and the prospects for sector development. Considering technological, economic, and consumer advantages, the rationale for developing new fermented dairy products, particularly curd-based pastes, has been substantiated. The aim of this study was to investigate the feasibility of using unconventional natural raw materials in the technology of functional curd-based pastes. The chemical composition of seeds was determined using standard analytical methods, and the obtained results were subjected to statistical processing to assess the accuracy, trueness, and repeatability of measurements, ensuring the reliability and validity of the data. It was found that the inclusion of chia, quinoa, and flax seeds in the development of new fermented dairy products contributes to an increase in their biological value, improves the amino acid and fatty acid profile, and enriches them with vitamins and minerals. The use of seeds as one of the natural enrichers in curd-based paste formulations allows for enhancement of the amino acid and fatty acid profile, as well as a significant increase in dietary fiber content, which stabilizes the product without the addition of synthetic additives. The absence of gluten in all tested seed samples enables the creation of functional foods suitable for individuals with celiac disease. The practical significance of this work lies in the scientific justification for using chia, quinoa, and flax seeds in curd-based paste formulations to regulate the content of biologically active compounds and improve the technological characteristics of the product.
functional foods, seeds, chia, quinoa, flax, curd-based spread, chemical composition, biological value
THE USE OF VEGETABLE FIBER IN THE TECHNOLOGY OF MEAT PATES AS A FACTOR IN INCREASING THE NUTRITIONAL VALUE AND STABILITY OF THE PRODUCT
##section.section##: Food technologies Keywords: pates, plant fiber, guar gum, baking, functional and technological properties The relevance of the conducted research is determined by the growing demand for products with enhanced nutritional value, enriched with plant-based ingredients. Combining non-traditional raw materials with conventional formulations enables the creation of products with enhanced functional and technological properties. Particular scientific interest is focused on the production of meat pâtés as composite food products. The aim of this study was to determine the effect of a mixture of plant fiber and guar gum on the functional and technological properties of baked meat pâtés. To achieve this aim, model pâté formulations were developed, containing beef (Grade I), chicken breast meat, a blend of hemp and sunflower oils (60:40), and onion. The content of the plant fiber mixture (PFM), consisting of flaxseed (40 %), pumpkin seed fiber (30 %), and milk thistle fiber (30 %), was varied at levels of 5, 6, and 7 %. The amounts of guar gum, used as a structure-forming agent, were 1.0, 0.5, and 0.2%, respectively. The results showed that the addition of plant fiber improves the functional and technological characteristics of pâtés. The sample containing 5% fiber and 1% guar gum exhibited the highest water-holding capacity – 77.23% before and 76.44% after baking. The replacement of part of the meat raw material with plant ingredients did not significantly affect pH, which remained stable within the range of 5.93–5.98 after thermal treatment. Evaluation of oxidative stability revealed that the sample with 5 % fiber had the lowest peroxide (0.028 %J₂) and acid (2.32 mg KOH/g) values on the fifth day of storage. However, increasing the fiber content to 6–7 % accelerated oxidation processes. The obtained results confirm the feasibility of using a plant fiber mixture in meat pâté formulations to enhance their functional and technological properties, as well as extend shelf life.
pates, plant fiber, guar gum, baking, functional and technological properties
SCIENTIFIC SUBSTITUTION OF THE USE OF AMARANTH IN FISH PRODUCT TECHNOLOGIES FOR HERODIETIC NUTRITION
##section.section##: Food technologies Keywords: nutritional value, antioxidants, squalene, phytosterols, lipids, macro-, microelements, vitamins The article considers modern approaches to the use of amaranth as a promising component of food products intended for the diets of the elderly. Scientific data on the chemical composition of amaranth and the content of the most significant biologically active substances that determine its antioxidant potential and functional value are analyzed. The review is based on the systematization and generalization of sources selected from international scientometric databases over the past decade. The feasibility of using amaranth in gerodietic nutrition technologies is shown due to its ability to increase the nutritional value and antioxidant status of food products. The obtained generalizations confirm the prospects of using amaranth for creating innovative products aimed at maintaining health and improving the quality of life of older people. The purpose of the work was to analyze literary sources on the most important biologically active substances of amaranth, its chemical composition and the effectiveness of its use in food products. The unique properties of amaranth have been proven, which are determined by the protein content from 12.62 to 16.40% with a high content of lysine and methionine; carbohydrates - 65-75%, lipids - 7.00% with a content of unsaturated fatty acids up to 70% and the dominance of palmitic acid. A distinctive feature of amaranth lipids is the content of squalene (55-90%) and phytosterols, which exhibit high antioxidant capacity. A high amount of macro- and microelements has been determined: Mg, Ca, P, Fe, Zn, Mn and vitamins A, C, group B. Thus, the published data on the biological activity of amaranth allow us to recommend its use in innovative technologies of gerodietic nutrition, which will allow us to create products to improve the quality and prolong the life of the elderly.
nutritional value, antioxidants, squalene, phytosterols, lipids, macro-, microelements, vitamins
NUTRITIVE AND BIOLOGICAL VALUE OF WHITE AMURAL (CTENOPHARYNGODON IDELLA) AS A RAW MATERIAL FOR HEALTHY FOOD PRODUCTS
##section.section##: Food technologies Keywords: freshwater Fish, chemical composition, vitamins, minerals, amino acid composition The article theoretically substantiates and experimentally confirms the feasibility of using grass carp (Ctenopharyngodon Idella) for the production of healthy fish products. The relevance of the study is due to the need to use available sources of fish raw materials to manufacture products that meet modern market trends. The aim of the article is to confirm the nutritional benefits of grass carp, assess its potential for use in the development of healthy food products, and provide recommendations for the high-value use of freshwater fish resources. The article examines the consumer properties, chemical composition, biological value, and beneficial characteristics of grass carp as an ingredient for healthy eating. Based on an analysis of literature sources, it was found that grass carp is rich in protein of high biological value, has a low content of saturated fats, and contains polyunsaturated fatty acids (PUFA), vitamins, minerals. The results of organoleptic studies showed that grass carp has tender meat, few intermuscular bones, and a light fishy odor, demonstrating good technological adaptation and a high yield of edible parts. The results of the study of the chemical composition of the grass carp meat showed low fat content (0.96%), high protein content (19.64%), and high moisture content (79.38%). Studies of the amino acid composition have shown that the grass carp protein is not only complete, but also has an amino acid composition close to the ideal for the human body. The dominant amino acids are lysine, valine, and histidine. According to the results of the study of the mineral composition, it was found that the grass carp is a source of calcium, phosphorus, potassium, magnesium, selenium for the human body. A systematic analysis of the research results showed that regular consumption of grass carp helps reduce the risk of cardiovascular diseases, improves lipid metabolism, maintains normal body weight and blood sugar levels, and also has a positive effect on immune function, growth and development of children, and vision health in the elderly.
freshwater Fish, chemical composition, vitamins, minerals, amino acid composition
RESEARCH ON THE INFLUENCE OF DEWBERRY PURE ON THE QUALITY AND MICROBIOLOGICAL STABILITY OF SOY YOGURT DURING STORAGE
##section.section##: Food technologies Keywords: fermented product, technology, organoleptic indicators, microbiological indicators, titrated acidity The growing consumer interest in plant-based foods stimulates the development of technologies for alternative fermented products, particularly soy yogurts. One promising direction is the enrichment of such products with natural ingredients that enhance their sensory and microbiological characteristics. Dewberry puree, rich in bioactive compounds and natural antioxidants, may positively influence the stability and quality of soy yogurt during storage. To determine the effect of dewberry puree on the dynamics of sensory properties, titratable acidity, and microbiological indicators of soy yogurt during 14 days of storage. Standard methods were used to evaluate organoleptic parameters, titratable acidity, lactic acid bacteria count, and the presence of pathogenic microorganisms. Measurements were conducted at the beginning of storage and on the 14th day, and compared with normative requirements for classic yogurt. Soy yogurt enriched with dewberry puree maintained high sensory quality throughout the storage period, exhibiting stable taste, color, and consistency. Titratable acidity increased from 80 °T initially to 99 °T on day 14, fully meeting the standards for classic yogurt. The lactic acid bacteria count reached 6 × 10^8 CFU/g, confirming adequate fermentation. Pathogenic microorganisms, yeasts, and molds were absent throughout the entire storage period, demonstrating microbiological safety. The proposed technology for producing soy yogurt containing dewberry puree, stevioside, and dihydroquercetin ensures a stable, safe, and functionally enhanced product that can be recommended as a high-quality plant-based alternative to traditional fermented dairy products.
fermented product, technology, organoleptic indicators, microbiological indicators, titrated acidity
FORMATION OF THE LAMELLAR STRUCTURE OF EMULSIONS BASED ON HYDROLYZED LECITHIN AND STEARATE SUCROSE
##section.section##: Food technologies Keywords: lamellar food emulsion, surfactant, cosurfactant, synergistic mixture, surface tension, emulsion stability Emulsion technologies play a key role in the modern food industry as a means of texturizing and encapsulating assets. Lamellar emulsions can be used in the food industry as stabilizers, texturizers and carriers of bioactive substances. The main directions are functional products with controlled release of vitamins, antioxidants, omega-3 fatty acids and probiotics. Today, the problem of finding active emulsifying systems, in particular based on known surfactants, remains relevant. Model emulsions containing different combinations of emulsifiers were prepared and analyzed. Surface tension was measured in systems containing 2% hydrolyzed lecithin, 2% sucrose stearate, and their combination. Optical microscopy was employed to confirm the formation of lamellar structures. Observations were carried out immediately after cooling the emulsions to 22 ± 2 °C and after 24 hours of storage to evaluate self-assembly processes. The combination of hydrolyzed lecithin and sucrose stearate exhibited pronounced synergistic behavior, resulting in more efficient interfacial tension reduction compared to each emulsifier used separately. The optimal emulsifier ratio was determined as 1.00% hydrolyzed lecithin and 0.75% sucrose stearate. The emulsion with a 30% fat phase prepared on this basis demonstrated high viscosity, plastic texture, stability, and satisfactory organoleptic properties. Microscopic analysis confirmed the presence of lamellar structures formed during the cooling process. The results indicate a synergistic interaction between lecithin and sucrose stearate, leading to the formation of thermodynamically stable lamellar structures. Such emulsions exhibit strong adhesion to surfaces, which is advantageous for applications in food systems such as spreads and confectionery fillings. Due to their thermal stability, these emulsions can also be used in processing operations involving moderate heating, such as pasteurization or encapsulation of bioactives, without structural degradation.
lamellar food emulsion, surfactant, cosurfactant, synergistic mixture, surface tension, emulsion stability
APPLICATION OF LACTIC ACID BACTERIA FOR ENSURING THE SAFETY OF SALTED CLARIAS GARIEPINUS
##section.section##: Food technologies Keywords: African catfish, lactic acid bacteria, microbiological safety, water activity, pH, biotechnological treatment This article presents the results of a study on the effects of lactic acid bacteria (LAB) on the quality and safety indicators of African catfish (Clarias gariepinus) fillets. Microbiological safety, water activity (aw), and pH levels of the salted semi-finished product were monitored over a 5-day storage period. As bioprotective agents, Lactobacillus plantarum and a combination of Lactobacillus casei with Lactobacillus rhamnosus were used. The control sample was not treated with bacteria. The aim of the study was to evaluate the effectiveness of LAB application in improving the quality and safety of fish products. Microbiological analysis showed a complete absence of pathogenic and opportunistic microorganisms in the LAB-treated samples, while in the control sample, coliform bacteria were detected. A gradual decrease in water activity was observed in the treated samples-from initial values of 0.909–0.955 to 0.602–0.724 on the fifth day of storage. This reduction reflects the metabolic activity of LAB, particularly the production of organic acids and exopolysaccharides, which bind free water and hinder microbial growth. The dynamics of pH changes were also evaluated: in the control sample, pH ranged from 6.19 to 6.36, while in LAB-treated samples, a trend toward slight increase or stabilization was noted (maximum value – 6.66). This may be attributed to the fermentative activity of LAB, the buffering capacity of fish proteins, and the generation of low-molecular compounds during storage. Such pH behavior plays a significant role in maintaining a stable acid-base environment, which additionally inhibits the development of undesirable microflora. Thus, the obtained results confirm the feasibility and effectiveness of using lactic acid bacteria in the processing and storage of Clarias gariepinus fillets. LAB treatment contributes to the comprehensive improvement of microbiological safety and physicochemical stability, representing a promising natural alternative to chemical preservatives for extending the shelf life of fish raw materials.
African catfish, lactic acid bacteria, microbiological safety, water activity, pH, biotechnological treatment
INFLUENCE OF FRUIT AND BERRY INGREDIENTS ON THE MICROBIOLOGICAL INDICATORS OF NATURAL SEMI-FINISHED PRODUCTS
##section.section##: Food technologies Keywords: wild boar meat, microbiological contamination, marinade, balsamic vinegar, black currant, cranberry The article investigates the antimicrobial efficacy of natural ingredients – cranberry powder, blackcurrant, and balsamic vinegar in the technology of marinated meat semi-finished products from game meat. The aim of this work was to assess the effect of natural marinades on the microbiological indicators of marinated meat semi-finished products, specifically on the level of total microbial contamination, the presence of bacteria belonging to the Escherichia coli group, staphylococci, as well as pathogenic microorganisms such as Salmonella spp. Samples of natural semi-finished products were made from the thigh part of wild boar meat, with the addition of cranberry powder in the first sample, blackcurrant in the second, and balsamic vinegar in the third. The control sample was taken without the addition of marinade. The number of mesophilic aerobic and facultative anaerobic microorganisms was determined in the studied samples, which on the first day was 2.3 × 106 CFU/g. in the control sample, 2.8 × 106 CFU/g. - the first, 9.7 × 105 CFU/g. - the second and 4.6 × 105 CFU/g. - the third sample, on the fifth day in the control sample - 7.9 × 107 CFU/g., the first - 1.2 × 108 CFU/g., the second - 7.1 × 107 CFU/g., the third - 3.0 × 107 CFU/g. The samples did not contain bacteria of the Escherichia coli group (coliforms) at 1.0 g, sulfite-reducing clostridia at 0.01 g, and pathogenic microorganisms, particularly bacteria of the genus Salmonella, at 25.0 g, both at the beginning and at the end of storage. The research confirmed the effectiveness of the use and inhibitory properties of balsamic vinegar, blackcurrant, and cranberry powders in the technology of natural semi-finished game meat products. The study's results showed that using marinades based on berries with a high content of phenolic compounds and organic acids leads to a significant reduction in the microbial load. The data obtained indicate the potential for using natural antimicrobial components to enhance microbiological safety and extend the shelf life of semi-finished game meat products.
wild boar meat, microbiological contamination, marinade, balsamic vinegar, black currant, cranberry
COMPARATIVE ANALYSIS OF THE NUTRITIVE VALUE OF FRESHWATER AND MARINE HYDROBIANS
##section.section##: Food technologies Keywords: freshwater fish, marine hydrobionts, amino acid composition, fatty acids, ω-3 acid The article presents the results of a comprehensive study on the chemical composition, amino acid profile, and fatty acid composition of the main commercial species of freshwater and marine fish, which constitute a significant segment of the modern fish market and are promising sources of high-quality proteins and lipids in human nutrition. The purpose of the work is to carry out a comparative analysis of the chemical composition and nutritional value of freshwater and marine aquatic organisms, to determine their protein and lipid value, features of amino acid and fatty acid profiles, and to substantiate recommendations for the rational use of various types of fish raw materials in nutrition. The study's subjects included freshwater species, such as carp, grass carp, and silver carp, as well as marine species, including cod, trout, and mackerel. When performing the work, methods of systematization, analysis, and generalization of information were used. To search for scientific sources, scientifically metric bibliographic databases were used: Scopus, Web of Science, and Google Scholar. The results obtained indicate that the energy value of freshwater fish ranges from 104.35 to 129.85 kcal/100 g, which allows us to classify them as high-protein (15.60–18.91%) and low- or medium-fat products (3.1–8.1%). It has been proven that the proteins of carp and grass carp are characterized by a balanced composition of essential amino acids and do not contain limiting amino acids, while in silver carp the limiting ones are valine and methionine+cystine. In marine fish species, the ratio of essential amino acids exceeds the indicators of the “ideal protein”, which indicates their high biological value. Analysis of the fatty acid composition demonstrated species differences in the ratio of saturated, mono- and polyunsaturated fatty acids. The research has significant practical implications for the food industry, dietetics, and aquaculture, as it highlights the importance of a rational combination of different fish species in human nutrition to provide the body with essential amino acids and essential fatty acids optimally.
freshwater fish, marine hydrobionts, amino acid composition, fatty acids, ω-3 acid
ASSESSMENT AND ANALYSIS OF METHODS FOR OBTAINING PLANT-BASED MILK ANALOGUES
##section.section##: Food technologies Keywords: plant-based beverage, technology, ingredient, ultrasound Plant-based beverages, serving as full-fledged substitutes for traditional dairy milk, are gaining significant popularity worldwide. The increasing demand for plant-based milk alternatives (analogs) is driven by a number of factors, including the rising incidence of lactose intolerance, the popularity of vegan diets, and growing consumer awareness of the environmental and ethical aspects of production. The aim of this study was to conduct a comparative analysis of key plant-based ingredients and technological processes to substantiate the most effective ingredient and production methods for a plant-based milk analog. The research confirms that the most common technology for producing plant-based milk analogs is based on a process that involves mixing water with crushed plant ingredients, followed by pressing and filtration. It is established that modern analog manufacturing technologies predominantly utilize ingredients such as oats, soy, peanuts, almonds, poppy seeds, nuts, coconut, sesame, and rice. The use of a wide range of ingredients is due to their varying impact on flavor and biological properties, as well as differences in macro- and micronutrient content. The research on the processes and methods for manufacturing plant-based milk analogs can be conventionally divided into two main areas. The first area includes studying the properties of base ingredients and their influence on nutritional and biological value. A promising application is noted for hemp seeds as a potential ingredient for plant-based milk analogs, owing to their content of polyunsaturated fatty acids and fat-soluble vitamins. However, the study notes the practical lack of extensive scientific research on the importance of using hemp seeds for creating plant-based milk. The second area of research involves improving and searching for rational solutions to the core technological processes of dispersion, mixing, and homogenization, often utilizing ultrasound cavitation technologies.
plant-based beverage, technology, ingredient, ultrasound
EVALUATION AND ANALYSIS OF RAW MATERIALS FOR THE PRODUCTION OF FRUIT (APPLE) DISTILLATES ON THE EXAMPLE OF THE CHERNIVTSI REGION
##section.section##: Food technologies Keywords: technological regulation, fermented raw materials, organoleptic quality, apple varieties, aromatic markers, gas chromatography The article presents a comprehensive theoretical generalization of the current state of fruit (apple) distillate production in the Chernivtsi region. The research was conducted at the Dnister Horticultural Corporation with a particular focus on the influence of yeast strains from the collection of the National Institute of Grapes and Wine “Magarach” of the National Academy of Agrarian Sciences (“Cider 101,” “Apple 7” and autochthonous wild yeasts) on the kinetics of apple must fermentation and ethanol yield. The soil in the Chernivtsi region was investigated, and its analysis was carried out. Five varieties of apples were studied, and a physico-chemical analysis of the juice was performed to determine the content of aromatic substances in apple distillate. Research objective: To study the influence of yeast strains (Cider 101; Apple 7, and epiphytic microflora of local wild races), as well as agrochemical soil parameters, on the dynamics of fermentation and the formation of the aromatic profile of apple distillates produced at the Dnister Horticultural Corporation in Sokyryany, Chernivtsi region. The study was conducted during the ripening and processing season for three consecutive years. The study used apples of the Montuanske, Golden Delicious, Spartan, Champion, and Idared varieties, collected at the Dnister Horticultural Corporation. The apples were collected in the phase of technical maturity, transported, and stored under certain conditions. The results of the study indicate that the selection of yeast and, possibly, the management of soil conditions contribute to achieving the desired aromatic characteristics, improving product quality, and creating regional brands with unique organoleptic properties. Strains of Saccharomyces cerevisiae 'Sidrova 101' and 'Yabluchna 7' were used, as well as local wild yeast races isolated from the surface of apples in the town of Sokyryany. The scientific novelty of this study lies in its comprehensive, long-term (3-year) investigation of the interaction between agrochemical soil factors, selected yeast strains, and their impact on the aromatic profile of apple distillates in a specific region. Potential aromatic markers associated with the terroir features of the town of Sokyryany will be identified. The results are applicable to enterprises in the apple industry, developers of national standards, state regulatory bodies, and researchers involved in the development of modern models of food technology in the post-crisis context.
technological regulation, fermented raw materials, organoleptic quality, apple varieties, aromatic markers, gas chromatography
FERMENTED MILK PRODUCT BASED ON KEFIR WITH THE ADDITION OF CRANBERRY
##section.section##: Food technologies Keywords: kefir, cranberry, berry puree, functional products, microbiological stability It is known that one of the most favorite fermented milk products of the population of Ukraine is kefir, it accounts for more than 2/3 of the total production. The article presents the results of a study of the influence of cranberry puree on the quality indicators of kefir. The aim of the work was to substantiate the feasibility of using berry raw materials as a functional ingredient in the technology of fermented milk drinks. Commonly used methods were used, namely, viscosity (flow time), titrated acidity, microbiological indicators, and sensory evaluation was carried out according to organoleptic parameters. The study used milk, direct kefir starter and cranberry puree of different concentrations (0.2–1.0%) and Elamin (0.01–0.02%). It was shown that the optimal concentration of puree is 0.4–0.6%, which provides pleasant organoleptic properties without excessive sourness or bitterness. When the dose was increased to 1.0%, a deterioration in the taste of the product was observed. It was found that the introduction of cranberry puree into the kefir recipe at a concentration of 0.2–1.0% has a positive effect on the physicochemical, microbiological and organoleptic properties of the product during 10 days of storage. The results obtained demonstrate an increase in the relative viscosity and stability of samples with the addition of puree and Elamin, as well as an increase in the number of lactic acid bacteria during storage. At the same time, the number of yeast remained within the norms, and BGKP was not detected. Cranberry puree contributed to the extension of the shelf life of the product up to 10 days due to its antioxidant and antimicrobial properties. It was found that the introduction of puree contributes to the preservation of a high number of lactic acid bacteria and yeast, improves taste characteristics and increases the antioxidant activity of the product. The relative viscosity of kefir increases with increasing puree concentration, reaching a maximum at 1.0% (45.1s on day 3), which indicates increased structural stability. The proposed product can be recommended as a functional drink for a wide range of consumers, in particular people with increased needs for antioxidants and iodine.
kefir, cranberry, berry puree, functional products, microbiological stability
RESEARCH OF ORGANOLEPTIC PROPERTIES OF FISH MINCED SEMI-FINISHED PRODUCTS WITH THE ADDITION OF BEER GRAINS USING THE FLAVOR PROFILE METHOD
##section.section##: Food technologies Keywords: beer grains, fish semi-finished products, organoleptic properties, sensory analysis, flavor profile, minced products, secondary raw materials The article examines the effect of beer grains as an unconventional functional ingredient on the organoleptic properties of fish cut semi-finished products. In the context of increasing requirements for food products in terms of their quality, safety and nutritional value, the development of functional products with improved sensory characteristics and the use of secondary raw materials is of particular importance. The study is aimed at evaluating the sensory properties of fish cutlet samples with the addition of beer grains in an amount of 2% and 5% compared to the reference and control samples. The flavor profile method was used to analyze organoleptic indicators in accordance with the requirements of DSTU ISO 6564:2005. The assessment was carried out using 10 sensory descriptors (harmony, inherent and fishy taste, moderate severity, grainy aftertaste, saltiness, juiciness, plasticity, density and overall impression) by an expert commission of 8 people. The results of the study showed that samples with beer grains, especially experiment 2 (5%), are characterized by higher sensory scores compared to the control sample. In particular, they demonstrate improvements in the indicators of taste harmony, the presence of a grain aftertaste, consistency density and overall sensory perception. Experiment 2 recorded the highest sum of points (36.5), which even exceeds the standard (36.0), which indicates the successful adaptation of the innovative recipe. The results obtained confirm the feasibility of using beer grains as an ingredient for functional fish semi-finished products, which allows not only to increase their nutritional value, but also to improve the consumer properties of the product. The use of the flavor profile method turned out to be an effective tool for objective sensory assessment and justification of recipe decisions. The study opens up prospects for the wider use of beer grains in the food industry as an environmentally appropriate component.
beer grains, fish semi-finished products, organoleptic properties, sensory analysis, flavor profile, minced products, secondary raw materials
USE OF SPENT COFFEE GROUNDS IN THE TECHNOLOGIES OF FUNCTIONAL FOOD PRODUCTS AND ITS EFFECT ON HUMAN HEALTH
##section.section##: Food technologies Keywords: biologically active compounds, therapeutic effects, therapeutic effects, therapeutic and prophylactic effects, human life support system, nutritional value Spent coffee grounds (SCG) are generated worldwide annually in an amount of about 6×106 tons. For every 1 g of ground coffee, there are 0.91 g of SCG, which contain a large number of biologically active compounds and have great potential for widespread use in functional food technologies and potential benefits for human health. The purpose of the study is to analyze and summarize information about SCG in functional food technologies and the impact on human health. Research methods: analytical and standard generally accepted: monographic, analysis and synthesis, classification. SCG is an effective food additive in bakery products, cookies, cakes, muesli, barbecue seasonings and desserts. in the production of beverages. Among the main compounds of SCG are chlorogenic acid (CGA) (prevention of chronic metabolic diseases; regulation of blood pressure and cardiovascular system; increase in glucose levels in impaired glucose tolerance; reduction of body weight; reduction of fat accumulation in the liver and reduction of lipid levels in the blood; reduction of visceral fat); caffeine (improvement of cognitive health, improvement of outcomes in age-related cognitive impairment; improvement of memory and cognitive abilities; trigonelline (improvement of specific neuronal function; improvement of memory in patients with Alzheimer's disease; slowing down of oxidative stress and inflammation in the brain); melanoidins (antioxidant activity; antibacterial activity; activation of other genoprotective mechanisms; fermentation of intestinal bacteria, activation of antioxidant pathways and modulation of the population of intestinal bacteria); cafestol and kahweol (ability to inhibit the activity, migration and proliferation of cancer cells) cells). Thus, the use of SCG in food technology allows the production of functional products with certain positive therapeutic effects and contributes to the improvement of human health.
biologically active compounds, therapeutic effects, therapeutic effects, therapeutic and prophylactic effects, human life support system, nutritional value
COMPARATIVE ANALYSIS OF PECTIN-CONTAINING PASTE PROPERTIES USING ARTIFICIAL INTELLIGENCE
##section.section##: Food technologies Keywords: cluster analysis, product classification, quality assessment, machine learning, principal component analysis, food technology, rheological properties The article investigates the application of artificial intelligence methods for comparative analysis of the properties of pectin-containing pastes of different composition and origin. The study's relevance is due to the need for an objective assessment of the quality characteristics of pectin-containing products, the growing demand for functional food products, and the need to develop effective methods for their classification in a competitive market. The work aimed to create a comprehensive system for comparative analysis of pectin-containing pastes based on machine learning algorithms, considering rheological, physicochemical, and organoleptic indicators. Modern methods of cluster analysis, discriminant analysis, artificial neural networks of different architectures, and multivariate statistics methods were used to achieve this goal. Twenty-five representative samples of varying composition of pectin-containing pastes were analyzed, including traditional recipes and innovative formulations with functional additives. The study covered products based on pumpkin, apple, citrus, and mixed pectin with different degrees of esterification. Fifteen leading quality indicators characterized each sample. A multi-criteria classification system for pectin-containing pastes was developed based on the optimized k-means algorithm and hierarchical cluster analysis. The created model provides a high classification accuracy of 94.7% and distinguishes six main types of pectin-containing pastes according to their functional characteristics and technological properties. A new integral quality indicator for pectin-containing pastes was proposed, considering the weight coefficients of individual traits determined by the principal component analysis method. Using this indicator allows for the objective ranking of products by quality with an accuracy of 91.3%. Experimental testing on a control sample showed that using the developed intelligent system reduces the time of comparative analysis by 78% and increases the objectivity of product quality assessment by 45% compared to traditional methods of expert evaluation. The practical value of the work lies in creating a universal software tool for food industry enterprises, which provides quick and accurate assessment of the quality of pectin-containing products, optimization of technological processes, and their effective positioning in the market of functional food products.
cluster analysis, product classification, quality assessment, machine learning, principal component analysis, food technology, rheological properties
COMPREHENSIVE MODEL OF RISK MANAGEMENT SYSTEM: STRUCTURAL AND FUNCTIONAL APPROACH
##section.section##: Food technologies Keywords: hygienic practice, prerequisite programs, methodology, documentation, animal feed Ensuring the safety of animal feed throughout its circulation is a critically important component of the overall food safety management system. Feed, as the initial element of the food chain, directly affects the quality of animal-derived food products, which is reflected in the conceptual slogan "Feed as part of the food chain" In light of the provisions of the Codex Alimentarius Commission document CAC/RCP 1-1969 (Rev.4-2003), particular emphasis is placed on adherence to Good Hygienic Practice (GHP) at all stages of feed circulation. For enterprises engaged in the circulation of feed, feed additives, and premixes, the implementation of sanitary, infrastructural, transportation, and storage requirements is of critical importance. This article analyzes and systematizes the elements of the hygienic practice system implemented at “SYMEDICA UA” in the context of feed safety standards and identifies the key factors for effective contamination risk management. The research employed structural-functional analysis, monitoring methods, and graph-analytical tools to visualize zoning of production areas and logistics schemes. A comprehensive set of GMP measures has been implemented, including territorial zoning, color-coded warehouse areas, infrastructure maintenance, implementation of Standard Operating Procedures (SOPs), and personal hygiene requirements for both staff and visitors. Particular attention is given to vehicle inspection prior to loading and the development of logistics routes that consider cross-contamination risks. The proposed model of production hygiene organization can be applied by other operators in the animal feed circulation sector. The experience of the company “SYMEDICA UA” serves as an example of a comprehensive approach to feed safety risk management within the framework of international standards ISO 22000:2018 and DSTU ISO/TS 22002-6:2016.
hygienic practice, prerequisite programs, methodology, documentation, animal feed
MATHEMATICAL ANALYSIS OF CHINESE SAUSAGES FOR THE CONTENT OF HARMFUL SUBSTANCES
##section.section##: Food technologies Keywords: quality models, samples of sausage products, quality and regulatory parameters, content of sodium salt, fat, cholesterol, nitrites, sulfur and chlorine The object of research in this scientific work was 2 varieties of Chinese beer sausages. Using the results of experimental studies to determine the main physicomechanical and chemical-biological characteristics of this product, the content of sodium salt, fat, cholesterol, nitrites, sulfur and chlorine was used as evaluation parameters. The features of these substances and a sufficiently large volume of calculations set the task of developing the necessary mathematical algorithm for a comprehensive assessment of the quality of Chinese sausages by the content of harmful substances. Therefore, the purpose of this scientific work was to develop a method of mathematical modeling and conduct an effective assessment of the quality characteristics of Chinese beer sausages by the content of harmful substances. The development of mathematical models of the studied samples of sausage products was based on the hypothesis that the selected evaluation parameters of the product, presented in dimensionless units, create the corresponding factor spaces, which can be calculated by the areas of geometric figures. The latter are visualized by the results of mathematical analysis and represent geometric models of the quality of the corresponding product sample. The dimensionless evaluation criteria used were obtained by their correlation with the normative values of the evaluation parameters for this product. The practical value of the developed modeling method is due to the simplicity of compiling a geometric model, the clarity of information display, the possibility of using any number of evaluation parameters and, accordingly, achieving the maximum possible or necessary accuracy of mathematical examination. As the evaluation criteria for the studied types of Chinese sausages, the factor areas of the normative and current quality parameters, the coefficient of compliance with the given quality interval and the coefficient of compliance with the limit normative values, which implement the generally regulated quality criteria for this product, were selected. According to the modeling results, it was found that according to the used evaluation criteria, the studied samples of beer sausages show a positive change in the dynamics of the used evaluation criteria, and compared to Chinese pork sausages, ordinary, vegetable and Cantonese sausages are characterized by better quality characteristics when using a comprehensive assessment of the content of harmful substances.
quality models, samples of sausage products, quality and regulatory parameters, content of sodium salt, fat, cholesterol, nitrites, sulfur and chlorine
CURRENT STATE AND PROSPECTS OF THE USE OF ALTERNATIVE OAK WOOD PREPARATIONS IN WINEMAKING
##section.section##: Food technologies Keywords: Phenolic substances, oak barrel, alternative preparations of oak wood, red wines, wine quality The use of oak wood in winemaking has a centuries-old history, with traditional barrels serving as the standard for premium wines, providing unique organoleptic properties. The growing demand for wine, economic constraints and the need for sustainable development have led to the emergence of alternative oak preparations, such as chips, strips, cubes, spirals and extracts. These preparations allow winemakers to achieve the desired taste characteristics at a lower cost, which is especially important for mass production. The aim of the study is to analyze the effectiveness of alternative preparations compared to traditional barrels in terms of their impact on wine quality, economic feasibility and environmental aspects. The study is based on the analysis of scientific sources from the databases Scopus, Web of Science, PubMed, Google Scholar and others, focusing on empirical data on the impact of alternatives on the physicochemical and organoleptic characteristics of wines. Alternatives enrich wine with volatile compounds such as vanillin, lactones, phenols, increase antioxidant activity and color stability, particularly in red wines. However, the lack of microoxygenation limits the complexity of the taste compared to barrels, which makes alternatives less suitable for premium wines. They are economically much more profitable, and adaptable to different scales of production - from amateur to industrial. Alternative preparations contribute to sustainable development, using wood processing waste and reducing the deforestation of oak forests. Prospects for the development of this direction in the industry include innovative forms, such as hybrid preparations or innovative extracts, as well as technologies that mimic microoxygenation. Alternatives dominate the mass segment, especially in New World countries (USA, Australia, Chile), but barrels remain indispensable for premium wines due to their unique impact and prestige. The study highlights the balance between quality, economic benefit and environmental sustainability, suggesting directions for further innovation in winemaking.
Phenolic substances, oak barrel, alternative preparations of oak wood, red wines, wine quality
JUSTIFICATION OF THE USE OF NON-TRADITIONAL RAW MATERIALS AND INGREDIENTS IN THE BIOTECHNOLOGY OF DRIED SAUSAGE PRODUCTS
##section.section##: Food technologies Keywords: starter cultures, psyllium, amaranth, taxifolin, functional meat products Today, the primary priority for producers is to provide the population with functional food products, in particular meat products to maintain health in a normal state. It has been determined that against the background of the widespread use of chemical food additives, the development of innovative technological solutions for the production of dried sausage products of high quality, environmental friendliness, biological and microbiological safety, as well as enriched with scarce nutrients through the use of non-traditional raw materials and ingredients, is relevant. The purpose of the work is to analyze non-traditional raw materials and ingredients for use in the biotechnology of dried sausage products to improve the quality and safety of new generation finished products. It was established that the use of starter cultures based on lactic acid bacteria, in particular, Lactobacillus sakei, Lactobacillus curvatus, Lactobacillus plantarum and Lactobacillus casei, will allow to intensify the technological process of production of dried sausage products with obtaining finished products of high quality and safety. According to the results of the analysis, it was established that the use of amaranth products in the biotechnology of dried sausage products will allow to enrich the finished product with essential substances, in particular, essential amino acids, polyunsaturated fatty acids, vitamins and minerals. It is substantiated that the inclusion of psyllium in the prescription compositions of dried sausage products will allow to obtain a finished product with an increased content of soluble dietary fiber to improve the normal functioning of the gastrointestinal tract. It has been established that the use of taxifolin as a powerful antioxidant of plant origin, which has a positive effect on immunity, the cardiovascular system, capillary health and the body as a whole in the biotechnology of dried sausage products will allow to obtain finished products of functional purpose. The use of complex starter cultures based on lactic acid bacteria, amaranth products, psyllium, taxifolin and other ingredients and food additives in the production of dried sausage products will allow to expand the range of functional meat products for the healthy nutrition of Ukrainians.
starter cultures, psyllium, amaranth, taxifolin, functional meat products
RESEARCH ON QUALITY AND SAFETY INDICATORS OF FISH PASTE OF ENHANCED BIOLOGICAL VALUE DURING STORAGE
##section.section##: Food technologies Keywords: fish pastes, acid value, organoleptic indicators, peroxide value, microbiological indicators, storage Food products from fish raw materials are becoming more and more popular among consumers every year. At the same time, the use of all parts of fish for the production of fish pastes is relevant. The aim of the work is to study the Nessler number, peroxide and acid numbers, microbiological and organoleptic quality indicators of the developed fish pastes during storage. According to the results of the research, it was found that the use of exclusively trout and catfish meat in the technology of fish pastes does not ensure the preservation of a tender and juicy consistency during 120 hours of storage. The use of pink salmon milt as an additional raw material makes it possible to maintain high organoleptic quality indicators during 120 hours of storage. It was found that the Nessler number increases in fish paste samples during 144 hours. A fish paste sample produced using pink salmon milt is characterized by a lower peroxide value and degree of hydrolysis during 144 hours compared to the control and samples containing exclusively trout and catfish meat. It was found that the use of pink salmon milt in fish paste made it possible to obtain a lower MAFAnM index in it during 144 hours of storage, and bacteria of the E. coli group, S. Aureus, pathogenic microorganisms, including Salmonella and L. Monocytogenes were not detected in the control and experimental samples of fish pastes during 144 hours of storage. To ensure high quality and safety indicators, sample No. 3, which contains pink salmon milt, is recommended to be stored for no more than 120 hours at a temperature of 0...4 °C.
fish pastes, acid value, organoleptic indicators, peroxide value, microbiological indicators, storage
THE USE OF FRUIT AND BERRY INGREDIENTS IN THE TECHNOLOGY OF NATURAL MEAT SEMI-FINISHED PRODUCTS
##section.section##: Food technologies Keywords: antioxidants, phenolic compounds, oxidation, biologically active substances, plant components, meat products Consumers are becoming increasingly aware of their nutrition and are paying more attention to the composition of products, their quality, and their impact on health. In today's world, where people lead active and busy lives, quick and convenient cooking solutions are highly valued. Natural meat semi-finished products can meet this demand, offering the possibility of preparing a delicious lunch without significant time and effort. The purpose of this study is to explore the main characteristics of berries and fruits that can be used to improve the quality indicators of meat products in the food industry. The article discusses modern scientific approaches to improving the quality and safety of meat products using natural plant components, in particular fruits and berries. The emphasis is on the ability of these fruits to act as sources of biologically active substances, primarily polyphenols, vitamins, organic acids, which have pronounced antioxidant properties. Data are presented on the mechanisms of action of natural antioxidants on the course of oxidative processes in meat, their effect on color stabilization, inhibition of microbiological growth, improvement of the texture and aroma of the product. The results of numerous scientific studies are summarized, demonstrating the effectiveness of adding extracts or powders from fruits and berries (in particular, cranberries, pomegranates, grapes, cherries, rose hips, sea buckthorn, raspberries, etc.) to minced meat or the surface of meat products. Such processing allows not only to improve the organoleptic characteristics of products, but also to significantly extend their shelf life. In addition, the ecological feasibility and safety of using natural additives compared to synthetic preservatives are emphasized. The authors emphasize the prospects for further research in the direction of optimizing dosage, methods of introducing fruit and berry components and determining their stability during storage. The results obtained can be used in the practice of the meat processing industry to create new functional food products of increased biological value.
antioxidants, phenolic compounds, oxidation, biologically active substances, plant components, meat products
USE OF PLANT RAW MATERIALS TO INCREASE THE BIOLOGICAL VALUE OF MUFFINS
##section.section##: Food technologies Keywords: plant-based enrichment, oat bran, grape pomace powder, dietary fiber, functional bakery products, micronutrient enhancement, amino acid profile, nutritional improvement Flour confectionery products (FCP) are widely consumed in the modern diet, yet they often lack essential nutrients such as dietary fiber, vitamins, and minerals, resulting in low nutritional and functional value. Enhancing FCP with plant-based ingredients rich in biologically active compounds offers a promising approach to improving public health. This study focuses on developing muffin technology using plant-based ingredients - oat bran and grape pomace powder - as partial substitutes for wheat flour. Literature analysis confirmed that these ingredients are valuable sources of dietary fiber, micronutrients, and biologically active substances. Based on sensory evaluation, the optimal formulation was identified by replacing 10% of wheat flour with oat bran and grape pomace powder. Nutritional analysis revealed that the modified muffins had significantly improved properties: dietary fiber content increased by 2.4 times; levels of phosphorus, magnesium, B-group vitamins, and vitamin C rose; and caloric content decreased by 16%. A technological flowchart and quality model for producing enriched muffins were developed. The improved sensory qualities and enhanced nutritional value suggest that these muffins are suitable for regular consumption and may serve a preventive health function. The product has good prospects for industrial production and use in the restaurant sector.
plant-based enrichment, oat bran, grape pomace powder, dietary fiber, functional bakery products, micronutrient enhancement, amino acid profile, nutritional improvement
APPROACHES TO ENSURING THE QUALITY AND SAFETY OF FOOD PRODUCTS IN CATERING ESTABLISHMENTS
##section.section##: Food technologies Keywords: international standards, HACCP, critical control points, food establishments Food safety is one of the most important components of the quality of food products in catering establishments. Based on a theoretical analysis in the field of ensuring the quality and safety of food products in catering establishments, it was established that the implementation of modern approaches to management, in particular the integration of international standards Codex Alimentarius and ISO 22000:2018 in combination with compliance with the principles of the HACCP system, is an objective necessity. Such an approach is considered an effective mechanism for solving current problems of food quality and safety. The article is aimed at studying practical approaches to ensuring the quality and safety of food products in catering establishments. The principles of HACCP in catering establishments are determined in accordance with international regulatory documents, in particular Codex Alimentarius and standards harmonized with it, in particular ISO 22000 : 2018. As a result of the analysis, a number of critical control points (CCPs) have been identified that are important for ensuring the safety of food products, in particular the acceptance of raw materials, ingredients, semi-finished products; storage of products in frozen and chilled form; shelf life; packaging and cold storage of the finished product. For each CPC, clear HACCP protocols have been developed, critical limits, monitoring frequency, and corrective actions have been established, which provide for a prompt response in cases of deviation from critical limits: re-measurement, product labeling, write-off, identification of causes and measures to prevent their recurrence, informing responsible persons.
international standards, HACCP, critical control points, food establishments
INNOVATIVE APPROACHES TO THE STAINING OF CYTOLOGICAL AND HISTOLOGICAL PREPARATIONS OF BEEF AND MEAT PRODUCTS
##section.section##: Food technologies Keywords: staining of preparations, printing method, histological materials, cytological materials, meat products, microscopy The article is devoted to the development of new methods for staining cytological and histological materials for microscopic studies. Despite the variety of methods and techniques for staining histological preparations, they have a number of disadvantages associated with the quality and duration of the process. In medicine and the food industry, there is a need to quickly obtain the results of microscopic analysis, since this allows you to quickly detect changes in the patient's condition or violations of the technology of product production. Therefore, the current issue is the search for new methods and methods of staining cytological and histological samples for microscopic analysis. The purpose of the work is to develop new methodological approaches to accelerated staining of histological preparations for their further study. The work proposes the application of various types of dyes to cytological and histological material by the printing method. Peripheral blood smears, histological preparations of surgical material and preparations of meat products were used as materials for testing. All preparations were divided into two subgroups, which were separately stained by the bulk method and the printing method. For each stage of staining, the appropriate concentration of working dye solutions was selected and the time of applying the seal was set. Cytological and histological material was fixed according to the recommendations of standard methods. Before staining, histological preparations were subjected to well-known stages of deparaffinization and hydration. Analysis of stained cytological and histological material was carried out using the Vision artificial intelligence system with a digital preparation scanning module. It has been proven that the use of the seal method in staining cytological and histological material is an innovative solution in histological practice, refuting the indisputable advantage of the bulk staining method. It has been shown that the use of seal staining is universal for both cytological and histological material. The use of scanning and the creation of digital preparations revealed significant advantages in their quality compared to traditional methods. The practical value of the seal staining method lies in a significant reduction in staff time, a decrease in the amount of reagents and related materials used.
staining of preparations, printing method, histological materials, cytological materials, meat products, microscopy
RESEARCH OF BLUEBERRY PURE AND TAXIFOLIN FOR THE PRODUCTION OF FUNCTIONAL SOYA YOGURT
##section.section##: Food technologies Keywords: berry raw materials, antioxidants, fermented products, dairy alternative products, nutritional value, biological value Dairy alternative food products are popular among the population as those produced exclusively from plant-based raw materials. The use of functional raw materials and ingredients, in particular non-traditional ones, for the production of new types of soy yogurts is a pressing task. The aim of the work is to investigate the chemical, nutrient composition of blackberry puree and the antioxidant activity of taxifolin for their further development in the technology of soy yogurt of functional significance. Experimental studies have shown that the mass fraction of proteins in blueberry puree is higher by 0.36 g, fats – by 0.27 g, carbohydrates – by 0.5 g, vitamin C – by 7.7 mg, potassium – by 61 mg, calcium – by 5.4 mg, magnesium – by 5.6 mg, phosphorus – by 11 mg, linolenic acid – by 0.16 g, linoleic acid – by 0.12 g compared to the mass fractions of these substances in blueberries. It has been experimentally proven that taxifolin has increased antioxidant activity compared to the most classically used antioxidants, such as quercetin – by 92.412, vitamin C – by 101.062, and vitamin E – by 101.992. Stevioside, produced from stevia, is a sweetener of natural origin, which is almost 300 times sweeter than the classically used sugar and is widely used for the prevention of diabetes. Thus, the use of blueberry puree and taxifolin in soy yogurt will allow to obtain a new type of functional fermented alternative to dairy product to improve and maintain the health of Ukrainians.
berry raw materials, antioxidants, fermented products, dairy alternative products, nutritional value, biological value
ARTIFICIAL INTELLIGENCE AS A TOOL FOR DEVELOPING RECIPES FOR PECTIN-CONTAINING PASTE
##section.section##: Food technologies Keywords: artificial intelligence, neural networks, machine learning, genetic algorithms, pectin-containing pastes, formulation optimization, food systems modeling The article explores the possibility of using artificial intelligence (AI) technologies to optimize and develop pectin paste recipes. The topic's relevance is due to the growing demand for functional food products with improved technological characteristics and the need to accelerate the development of innovative recipes. The work aims to create and test a method for using machine learning algorithms to predict pectin pastes' rheological, organoleptic, and physicochemical parameters and optimize their recipe composition. Mathematical modeling methods, neural networks, genetic algorithms, regression analysis methods, and statistical data processing were used to achieve this goal. A database of 147 experimental recipes was formed, which includes complete data on the component composition and relevant quality indicators of the finished product. The study used apple and citrus pectin with different degrees of esterification, sweeteners, acidity regulators, and structuring agents. A complex model based on artificial neural networks was developed, considering the influence of 14 independent variables (recipe components) on eight output product quality parameters. The applied multilayer architecture of the neural network with two hidden layers provided a coefficient of determination (R²) at the level of 0.943 for the rheological properties of the product. The high determination index indicates the constructed model's reliability and significant predictive ability. Additionally, the model was validated through cross-validation and the deferred sampling method. The proposed system automatically determines the optimal ratios of ingredients and generates new recipe combinations with predicted properties. The created software complex has a modular structure and an intuitive interface, which allows food technologists without special knowledge in AI to use the system effectively. Experimental verification showed high prediction accuracy: the average error between the predicted and experimental values (R²) of structural and mechanical indicators was 4.7%, organoleptic – 6.2%, and physicochemical – 3.9%. A synergistic effect of combining different types of pectin was revealed, which reduces the total concentration of functional ingredients while maintaining the specified product properties. The developed system also allows for predicting the shelf life of finished products depending on the selected recipe and storage conditions. Using the developed system reduced the development time of new recipes by 73% and reduced the number of necessary laboratory experiments by 68%. The practical value of the work lies in creating innovative tools for the food industry, which allows for the quick adaptation of the recipes of pectin-containing pastes to the specific needs of production and consumers.
artificial intelligence, neural networks, machine learning, genetic algorithms, pectin-containing pastes, formulation optimization, food systems modeling
MICROBIOLOGICAL EVALUATION OF COOKED SMOKED SAUSAGES WITH VEGETABLE PROTEINS
##section.section##: Food technologies Keywords: nutritional value, brewer's grains, cereal-soy textured product, meat products, safety, raw materials Boiled and smoked sausages are in demand among wide segments of the population. Therefore, the current tasks of the meat processing industry are: expanding the range, reducing the cost, increasing the biological and nutritional value of the product. Into the basis of this work is the development of a recipe for sausage products enriched with plant components, and determining their microbiological safety. As a vegetable raw material, a cereal-soy textured product (CSTP) was used, as part of which portion of raw material consist brewer's grain flour. Considering that, at vegetable raw materials are usually contaminated to one degree or another with various microbiota, should look ahead the degree of safety not only of the finished product, but also of the raw material. According to microbiological indicators, CSTP complies with DSTU 4538:2006. Soy food texture. Technical conditions. Samples of cooked-smoked sausages were made using the replacement of beef with CSTP. The control sample was made according to the classic recipe for "Lyubitelska" sausage, in the first, second and third samples, a partial replacement of meat raw materials, in the amount of 1,5-3,5%, was carried out with a cereal-soy textured product hydrated with water in a ratio of 1:1.5. In the finished samples, it was determined that in 5 days of storage at a temperature of 4±2 ºС, the number of MAFAnM in 1 g in the control sample was 6.0·101 CFU/g, in the first - 1.0·102 CFU/g, in the second – 1,9·102 CFU/g, in the third – 4,0·101 CFU/g, after 15 days of storage at a temperature of 4±2 ºС, respectively - in the control sample – 6,2·101 CFU/g, in the first – 1,5·102 CFU/g, in the second – 2,3·102 CFU/g, in the third – 4,4·101 CFU/g. Bacteria of colon bacillus group, Staphylococcus aureus, CFU/g sulfite-reducing clostridia and pathogenic microorganisms, in particular Salmonella, were not detected on either the fifth or fifteenth day. According to microbiological indicators, all samples are within normal limits, which indicates their safety. Studies have shown that the use of a cereal-soy textured product, in which soy flour was partially replaced with brewer's grain flour, in the production of cooked-smoked sausages is an effective means of expanding the range, decrease the cost of the finished product, and recycling waste from the brewing industry.
nutritional value, brewer's grains, cereal-soy textured product, meat products, safety, raw materials
IMPROVEMENT OF FISH PATE TECHNOLOGY WITH THE ADDITION OF NON-TRADITIONAL RAW MATERIALS
##section.section##: Food technologies Keywords: organoleptic evaluation, sensory characteristics, photospectrometry, maca root, broccoli The modern food industry market has high requirements for safety, quality, biological and nutritional value of products, which forces manufacturers to look for new ingredients and technological solutions. In this regard, fish pastes are of interest, which are popular due to their ease of use and high nutritional value. The purpose of the work is: to substantiate the feasibility of using and combining freshwater fish with non-traditional raw materials (maqui root, broccoli, beets). Based on the results of consumer preferences, the authors used 10 descriptors of the flavor method to describe flavor. Sensory analysis and colorimetric studies were carried out using current standards. To create descriptors, DSTU ISO 6564:2005 "Sensory research. Methodology. Methods for creating a flavor spectrum" was used. Positive results of sensory, organoleptic, colorimetric analysis of fish pâtés using the flavor profile method and establishing their compliance with a hypothetical standard are presented. The feasibility of using the flavor profile method and colorimetric methods to assess the overall impression of fish pâtés for expanding biologically significant food products was shown. It was found that the preliminary heat treatment of pâtés affects the color formation of the finished product. Positive results of organoleptic and colorimetric studies showed the feasibility of using maca root, broccoli, and beetroot in pâté technology.
organoleptic evaluation, sensory characteristics, photospectrometry, maca root, broccoli